Traditionally, in U.S. and British culture, bread is "the staff of life." Bread is made from wheat (Triticum aestivum) and is the main source of carbohydrates in sandwiches, hamburger buns, breakfast and dinner rolls, and so forth.

For complicated reasons of national policy and agribusiness, since the 1950s there has been an increasing shift toward corn (maize, Zea mays) particularly in the form of high-fructose corn syrup.

Potatoes can be considered a staple food in the U.S. 

Rice is perfectly familiar to us but it doesn't have the central role that it has in Asian cooking.